http://www.cahe.nmsu.edu/pubs/_e/e-323.html
I sometimes add some corn to the Tomato Salsa (with paste tomatoes) recipe and substitute green tomatoes for some of the tomatillos in the Tomatillo Green Salsa if there aren't enough ripe tomatillos ready when it's time to can. Let us know if you plan to make the green salsa and we can throw in a few green tomatoes when you get your tomatillos, which will come to you like the paste tomatoes- you will get yours as they come on, so not everyone will get them at the same time.
Concerning cilantro, the planting that was timed to be ready along with the tomatoes for salsa is producing beautifully. However, the rainy late summer delayed the tomatoes from ripening when expected. So...they are out of synch! So if you plan to make salsa, we'd suggest freezing some in the quantity needed for your recipe of choice. Here’s how to save Cilantro: Freeze chopped leaves in a flat layer in a plastic zip-lock bag. Do not wash prior to freezing. Remove air, seal, and freeze. Do not thaw before use. To use fresh, wrap cilantro in a damp towel or stand upright in a container with an inch of water, and refrigerate.
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